The fresh pastries and pasta primavera sound wonderful. However the rest seem a little too “exotic” for lack of a better word for people who may have picky or simple tastes and they may feel that there isn’t anything they can eat besides the pastries and fruit platter. However you know your guests best and what they will or won’t eat. There’s absolutely nothing wrong with wanting to serve different foods than what everyone else does but you also have to take other palates besides your own into consideration since you may have some half-starving guests stop by Wendy’s on the way home. Just something to think about.

I hate to say this, because it DOES sound delicious, but … if your family is like mine (uh, uncultured, for lack of a better term; they think regular black pepper is ‘too spicy’, and don’t get me started on calling italian food ‘ethnic’, or the time my mom ordered chicken nuggets off the children’s menu at my fav lebanese restaurant) it might be good to have a few standards in there.

Wow, I am so hungry now. I am a foodie …so I would be in heaven. I would love the seared (as long as it’s cooked all the way) char and the salad – love radishes … and I’m allergic to eggs and dairy but it all sounds so delicious. I cannot imagine anyone being unhappy with those choices.

Make sure you have bellinis, mimosas and bloody marys! =) … haha

P.S.and I would include lots of bacon… because I dont eat breakfast out unless I have bacon =)

I think it’s very sophisticated for my palette as well.. If you could include something less sophisticated for the simple folks I think that would be cool. I am a steak and eggs type of person for breakfast or a bacon and biscuit… but with that being said if you have foodies there they will LOVE it..

I think it very much depends on where you are geographically. We’re in the San Francisco Bay Area, and those things sound both delicious (getting hungry just reading it!) and also very much along the lines of what you might find on many restaurant brunch menus around here. I’m guessing Seattle is somewhat similar on the foodie front, so if your guests are local or from other parts of the country where gourmet brunch food is “in,” they won’t be taken aback by the selection.

The one thing I would say is that, while I *love* coddled eggs, a lot of people (my fiance included) who are otherwise egg-eaters find them a little too soft and runny. Most benedicts have poached eggs, which also tend to be on the softer side. You might think about adding a “firm egg” dish of some sort (frittata, quiche, something along those lines) for people who don’t do soft eggs. You could pick something a little more traditional to kill two birds with one stone, so to speak.

Thanks! I’m a HUGE foodie as well as my fiance so we always love the exotic and unique. Almost all of our friends are as well But, we hadn’t thought about the more simple family members that think Ketchup on steak is exotic (GAG) for me. I think a basic eggs and bacon might be a good staple in there.

I’m still in talks with the chef. We are actually changing quite a bit to see if we like the cocktail/lunner menu now. But we are totally keeping the pastries on the tables… they make the best breakfast pastries (mix of breads and sweet rolls and yummy things like that) 🙂

I’m a HUGE lover of soft eggs but @Oakster you reminded me, that his dad gags at the sight of uncooked egg (wet anywhere) so thank you for that!

This is exactly the feedback I needed, hope to be posting the menu changes soon 🙂

*Organic spring greens salad with local radishes and tarragon vinaigrette

*Sweet corn and white polenta cakes with a goat cheese & chive crema (we got rid of the grits and did these instead)

*Fresh penne pasta “primavera” with market vegetables and prosciutto

*Seared Wild Salmon with Sauce Vert (I made this change b/c I was so big on local and then bringing in a fish from the East coast that really would lose it’s flavor by the time it came to Washington)

*Crab and shrimp cakes “Benadict”

*Pepper-crusted flank steak with soft potato rolls and horseradish cream sauce to make little sandwiches with (I wanted something for the simple “meat & potato people”, I think this nails it and I LOVE little sandwiches!)